farro salad recipe

This delightful spring farro salad is bursting with flavor. It&#x27;s made with roasted spring vegetables and a mustardy dressing.

Spring Farro Salad

farro

vegetable stock

salt

bay leaves

broccolini,

red radishes, greens

olive oil, divided

kosher salt, divided

lemon, halved

stoneground mustard

dill

chives

Bring the vegetable stock, farro, kosher salt, and...

Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat and allow the farro to simmer for 30 minutes or until tender and no stock remains.

Remove the farro from the heat and allow...

Remove the farro from the heat and allow it to cool before adding to a large bowl. Remove the bay leaves and discard.

Preheat oven to 400 degrees F.

Toss the asparagus, broccolini, and radishes with 2...

Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them in a single layer across one (or two if necessary) parchment-lined baking sheets. Nestle the lemon halves onto the baking sheet, cut side up. 

Roast the vegetables in the oven for 15...

Roast the vegetables in the oven for 15 minutes or until the radishes are fork tender and the broccolini is slightly charred. 

Add the roasted vegetables to the bowl of...

Add the roasted vegetables to the bowl of farro. 

Mix the remaining tablespoon of olive oil with...

Mix the remaining tablespoon of olive oil with the wholegrain mustard, the juice from the roasted lemon, the remaining teaspoon of kosher salt, and 1 tablespoon of water. Whisk to combine. 

Drizzle the vegetables and farro with the dressing...

Drizzle the vegetables and farro with the dressing and top with the dill and chives. Toss lightly to combine and serve immediately or chill in the refrigerator. 

https://mediavine-res.cloudinary.com/video/upload/xvrp9nlpgkqauy5spd8y.mp4

This delightful spring farro salad has roasted asparagus, broccolini, and radishes. It’s absolutely bursting with flavor.

It’s topped with dill, chives, and a mustardy dressing for a bright hit of spring flavor!

Hearty and chewy farro grains are combined with roasted Brussels sprouts, tri-color carrots, and a creamy maple tahini dressing. Finished with fresh parsley, toasted chopped hazelnuts, dried cranberries, and briny feta cheese, this elegant and festive fall farro salad is an ideal addition to any holiday spread, but can be enjoyed all year long. It also pairs beautifully with roasted chicken or salmon, but is equally delicious served and enjoyed on its own. See our make-ahead tips and ingredient substitution ideas in the note section for more ideas.

Fall Farro Salad

lb (16 oz) Brussels sprouts

(45 milliliters) extra virgin olive oil

Diamond Crystal kosher salt

black pepper

(180 grams) uncooked farro (rinsed and drained (or 2½ to 3 cups cooked farro))

(65 grams) tahini paste

(60 milliliters) extra virgin olive oil

(30 milliliters) freshly squeezed lemon juice

(15 milliliters) pure maple syrup

Diamond Crystal kosher salt (or more to taste)

flat leaf parsley leaves (roughly chopped (about ½ cup)

(70 grams) hazelnuts (toasted (see notes))

(70 grams) feta cheese (crumbled)

Preheat the oven to 425°F (220°C) with a rack in the center position. To cook the farro, bring a large saucepan of salted water to a boil.

Roast the Vegetables: Combine the Brussels sprout halves and sliced carrots onto a half sheet pan - they will shrink in size during roasting. Drizzle with the extra virgin oil olive oil, salt, and freshly ground black pepper. Toss until evenly coated. Distribute the vegetables into an even, single layer on the sheet pan - setting the Brussels sprout halves and carrots cut-side down. This will allow them to caramelize more evenly. Roast for 20 to 25 minutes, flipping after 15 minutes, or until caramelized and fork tender. Note: Avoid over-crowding the vegetables. If you are scaling this recipe up or using more vegetables, you&#39;ll need to use two half sheet pans. Use the bottom and top third oven rack, rotating the pans halfway through roasting.

Cook the Farro: While the vegetables are roasting, add the farro to the boiling water. Reduce heat to medium and cook according to the package instructions until the grains are tender, but still maintain a bit of chew. Drain well and spread onto a rimmed sheet pan to cool. Note: For a festive and fragrant twist, try replacing one cup of cooking water with apple cider.

In a liquid measuring cup or medium bowl, combine the tahini, olive oil, 2 tablespoons lemon juice, maple syrup, salt, and freshly ground black pepper. Whisk until thoroughly combined. Add 1 tablespoon of water at a time, whisking continuously. If the dressing is too thick to drizzle, whisk in a touch more water. Season to taste, adding more salt or lemon juice as needed. Set aside.

Assemble the Salad: Combine the cooked farro and roasted vegetables in a large mixing bowl. Add tahini dressing (reserving a small portion for drizzling and serving on the side) to taste, tossing until evenly coated. Add the chopped parsley, hazelnuts and cranberries (reserving a small portion of each for garnishing). Toss to combine. Season to taste with salt and pepper, adding a squeeze of lemon juice if needed.

Transfer to a large platter for serving. Top with the crumbled feta.  Garnish with any remaining parsley, hazelnuts, and cranberries, and an additional drizzle of tahini dressing, as desired.

Storage: Refrigerate leftovers for up to 4 days. Serve slightly chilled or at room temperature.

This wholesome &amp; feel-good Greek Farro Salad is one of my favorite recipes we've ever shared here on PWWB. It kicks cravable classic Greek salad up a few satisfying notches with hearty add-ins like chickpeas &amp; farro. The result is the perfect vegetarian salad filled with light &amp; bright flavor &amp; satisfying textures. It's absolutely delicious!
If farro is a new-to-you ingredient, you’re in for such a treat. Farro is an ancient whole grain – a distant relative to modern-day wheat – with a nice rich &amp; nutty flavor. What makes farro really special, though, is its bouncy texture – it is pleasantly chewy &amp; so hearty. I love tossing it into salads to easily bulk them up &amp; make them more satisfying.
Once the farro is cooked, simply toss it with classic Greek salad veggies, chickpeas, &amp; fresh greens, then drench it all in a tangy Greek-inspired vinaigrette. Be sure to check the Recipe Notes, below, for meal prep tips &amp; the blog post, above, for serving suggestions &amp; quick variations! ♡ Happy cooking!

Favorite Greek Farro Salad

Bob’s Red Mill Organic Farro, rinsed well

lemon, juiced

½ medium red onion, finely diced

cherry tomatoes, halved

mini cucumbers, diced (about 1 ½ cups diced)

can chickpeas, drained & rinsed

baby arugula

salt black pepper, to season

extra virgin olive oil

red wine vinegar

½ lemon, juiced (about 1 tablespoon juice)

garlic,

Dijon mustard

oregano

black pepper & crushed red pepper flakes,

Cook the farro

Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain &amp; immediately rinse with cold water. Set aside to drain well.

Veggie prep

Meanwhile, as the farro cooks, prep the remaining ingredients starting with the onion. Place the finely diced red onion in a small bowl &amp; squeeze the lemon juice over top. Stir to combine &amp; set aside to sit as you prepare the remaining ingredients. Slice the tomatoes, dice the cucumbers, &amp; roasted red bell pepper, etc. Once all of your ingredients are prepped, drain the lemon juice from the onions &amp; discard. 

Make the simple Greek vinaigrette

Combine all listed ingredients in a small bowl or jar. For a little kick of heat, sprinkle in a little crushed red pepper flake. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in the refrigerator for up to 1 week. 

Assemble the farro salad

To a large bowl, add the farro, red onion, tomatoes, cucumber, roasted red pepper, feta, chickpeas, &amp; arugula. Pour the simple Greek vinaigrette over top. Toss to combine. Taste &amp; adjust seasonings as desired. Enjoy! 

I made this for dinner on Friday and it was SO good. Chopped up double of all the bits and bobs so I can make it again for lunches this week!

super simple and eat straight out of the bowl then hide it from everyone else in the back of the fridge good.

So fresh, very easy to make, and hearty enough to hold up as a meal on its own. Loved it!

I LOVE this salad. It is a near-weekly staple for my work-day lunches because it is so quick and easy to prep on Sunday night, it’s fresh and healthy (and easily adapts to be vegan - I just swap feta for capers!), and, most importantly, it is so delish! I absolutely love the dressing recipe. I can also so easily swap the other ingredients with what I have on hand. I often add in kale if I have it, AND I usually add an avocado, which makes this a super satisfying and filling lunch. Highly recommend giving this recipe a try for a great summer salad!

I’m very partial to farro salads. Loved the combination of textures, especially the arugula. This salad keeps beautifully and packs great for picnics. Definitely worth making.

This salad was so delicious! I made it for a 4th of July party and it was a hit! So easy and fresh - I can’t wait to make this for lunches again!

This salad is delicious. It’s a lot! Use your biggest bowl to mix (the biggest). It doesn’t look like enough dressing (it is). I will definitely make the salad and yummy dressing again. Thanks!!

This salad is addicting. I've been enjoying it cold for lunch and warm as a dinner side. So good!

Hi Jess, I wanted to let you know that this was scrumptious. I made a few adjustments, not intentionally, but here they are: I didn't have farro so I substituted one/half cup of wheat berries which were wonderful and chewy - they added a nice depth; my cucumber went bad, so I didn't include that, and lastly I substituted fresh mozzarella as feta has always been too tangy for me. I will say that I used a mortar and pestle to grind 1/2 tsp. red pepper flakes and the dressing was so scrumptious. The flavor had a warm heat to it was divine. My husband was gushing. I did have to add an extra 1/2 tsp. of kosher salt, but that's personal preference. I tossed everything together and let it marinade for a half hour in the fridge under some seran wrap. I added the greens at the last though so they wouldn't wilt under the moisture. I will make this again soon and plan to try halloumi cheese which is a greek cheese that's milder than feta - I'll see what that flavor profile is like. Anyways, thank you for the fabulous recipe. It's a keeper.

This was so good! I added craisins and used violife vegan feta. Absolutely amazing!

This was so delicious! Will be a staple- thank you!

I had a huge bunch of fresh dill, I added that too and it was delicious.  I generally meal prep some sort of grain salad at the beginning of the week for my lunches. This was great . 
   I love arugula, I added it per serving, a lot of it 😊. Kept a little container of dressing in the fridge to drizzle on each day as a refresher.
    Very good.

I just made this tonight and my family really enjoyed it. I’d like to make it for my in-laws but my mom has celiac disease. Do you think it would taste okay with brown rice in place of the farro?

This was a huge hit! I has to order the farro from online but I’m glad I did - it’s delicious and I’ll be looking for more recipes that include it. 

I added sun dried tomatoes and diced those and the roast pepper into the dressing so it almost emulsified. 

My husband and I agreed this was the best Greek salad we’ve had and it’s going into our rotation so thank you!

This recipe was delicious! I usually use romaine for Greek salads, but I loved the arugula. The pepperiness like you said complemented all the other toppings!

https://www.youtube.com/watch?v=o1r5CbmSp0E

This healthy Greek Farro Salad is one of my favorite recipes we’ve ever shared on PWWB. It starts with a light & fresh base of classic Greek salad, but the addition of chickpeas & farro make it especially satisfying. It's truly the perfect vegetarian salad!

If farro is a new-to-you ingredient, you’re in for such a treat. Farro is an ancient whole grain – a distant relative to modern-day wheat – with a nice rich & nutty flavor. What makes farro really special, though, is its bouncy texture – it is pleasantly chewy & so hearty. I love tossing it into salads to easily bulk them up & make them more satisfying.

This Greek farro salad is great enjoyed warm, at room temperature, or cold, & leftovers keep beautifully so it’s a great recipe for just about any scenario – whether you’re looking for a dish to share at a party, an easy weeknight dinner, or feel-good meal prep lunches.

I'm positive you're going to love it just as much as we do! ♡ Happy cooking!

🖨 Printable Greek Farro Salad Recipe: https://playswellwithbutter.com/greek-farro-salad/

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▶ Products used in this video:
Bob's Red Mill Farro: https://rstyle.me/+SpQRsors82vVzB9nlw-gWA
Fine Mesh Strainer: https://rstyle.me/+tbPixkbZkXZ-FC21DdKECQ
4-quart Staub Cocotte: https://www.tkqlhce.com/click-100317571-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2F40509-834-0.html&cjsku=1102402
7-Inch Chef Knife (White): https://rstyle.me/+l6Ou_KEc1QQySURClSBvfA
7-Inch Chef Knife (Black): https://rstyle.me/+3qABP0sa3W1dpy_i4ludlw
Cutting Board: https://rstyle.me/+6kQ13YsVkhL8CaYTMmslGA
Mini Cutting Board: https://rstyle.me/+wTG21JBPrwbEg1qk8OuptQ
Microplane: https://rstyle.me/+VPgdJCiI3EdKkp5bc-f94g
Measuring Spoons: https://rstyle.me/+eqCw7W8GcT7tQl5AOYEN1w
Mixing Bowls: https://rstyle.me/+XP5DY0o5d8Okv-ew9fcH8A

▶ Timestamps:
0:00 Intro
0:59 What is farro & how to cook it
1:54 Greek salad vegetables prep
2:16 Easy Greek vinaigrette
2:49 Salad assembly
3:24 Serving suggestions

#farro #greekfood #greeksalad #vegetarian #vegetarianrecipes #salad

GREEK FARRO SALAD | naturally vegetarian, easily vegan & dairy-free!

This farro salad features fall pears, hazelnuts and arugula, a tasty fall salad everyone will love.

Farro Salad

dry farro

olive oil

apple cider vinegar

orange juice

maple syrup

cracked pepper

hazelnuts

large ripe pears- sliced

Cheese

Toast farro in a dry medium pot over medium-high heat until lightly toasted and golden brown, about 5 minutes. Pour 8 cups water over the top of the toasted farro and add a generous pinch of salt.

Bring to a boil and boil uncovered, for 30 minutes, stirring occasionally. Cook to tender but still chewy. Once done to your liking, drain, rinse with cold water, drain again, and place in a bowl.

Add the rest of the ingredients, gently tossing as you go. Taste and adjust salt and vinegar to taste.

If making this ahead, dress the farro, but leave out the pear, arugula and nuts until serving. Refrigerate. Re-taste the farro, as it can soak up some the flavor. Adjust as needed.

Another amazing dish Sylvia. There is a reason this is my "go-to" website when I want to make a great meal.  The colors and the flavors were really on point for the fall season. It was so easy too!!  I will be making this one again. Thank you for sharing!

I made this on Thanksgiving, and everyone loved it. I'm going to make it on New Years Eve too. Farro is a new household favorite for salads. Thank you for continually expanding my kitchen repertoire Sylvia!

made this on a whim to use up few pears I had leftover and it was delicious! This is the second recipe of yours I have tried (after the vegan shiitake ramen) and they have both been delicious and very original! Can't wait to try more of your recipes, this salad was great!

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Top 4 farro salad recipe recipes from across the web

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